Fruit Hand Pies

Fruit Hand Pies
Yields 12
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Crust*
  1. 2 ¼ cup flour
  2. 2 T. sugar
  3. ½ lb. unsalted butter (2 sticks), well-chilled, cut into small pieces
  4. ¼ - ½ c. ice water
  5. ½ tsp. salt
Pies
  1. 2 cups fruit (blueberries, peaches, nectarines, plums, a mix of several, cut into 1/4” pieces – do not chop berries)
  2. 2-3 T. sugar
  3. zest of 1 lemon, lime, or ½ orange
  4. juice of 1 lemon, lime or ½ orange
  5. pinch of salt
  6. 1 T. cornstarch
  7. pastry for crust
  8. 1 egg, lightly beaten
  9. sugar
Crust
  1. In bowl of food processor, combine flour, sugar and salt. Pulse several times to combine. Add butter and pulse until mixture resembles coarse meal, with some larger chunks remaining. (Or by hand, cut in butter with a pastry blender). Add ice water (begin with just ¼ c.) in slow stream and mix just until dough holds together. If too crumbly, add more water 1 T at a time and mix. Do not over-mix or over process. Divide dough in half and place each half on plastic wrap. Shape into flattened rectangle. Refrigerate 1 hour or overnight.
Pies
  1. Preheat oven to 375 degrees.
  2. Line 2 baking sheets with parchment paper. Set aside.
  3. In large bowl, mix together fruit, sugar, zest and juice, salt and cornstarch; mix until combined. Set aside.
  4. On a lightly floured surface, roll out 1 piece of dough to a 16”x11” rectangle. Trim edges. Cut into 6 rectangles. Place these on baking sheet and store in refrigerator until ready to use. Brush edges of rectangle with water, mound about 2 Tablespoons of fruit in the center, fold dough over and press edges to seal. Crimp with fork. Place each pie on parchment lined baking sheet, brush with egg wash and sprinkle with sugar. Cut slits in top.
  5. Bake hand pies, rotating sheet halfway through until juices bubble and pastry is golden brown, about 30 min.
Notes
  1. *Crust for 1 2-crust pie or 12 hand pies
Marcel's Culinary Experience https://www.marcelsculinaryexperience.com/

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